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Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139

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Title: Identification of cheese rancidity-related lipases in Aspergillus oryzae AHU 7139
Authors: Chintagavongse, Napaporn Browse this author
Kumura, Haruto Browse this author →KAKEN DB
Hayakawa, Toru Browse this author →KAKEN DB
Wakamatsu, Jun-ichi Browse this author →KAKEN DB
Tamano, Koichi Browse this author →KAKEN DB
Keywords: Aspergillus oryzae
Free fatty acids
In vitro curds
Issue Date: 1-Mar-2024
Publisher: Society for Bioscience and Bioengineering
Journal Title: Journal of bioscience and bioengineering
Volume: 137
Issue: 5
Start Page: 381
End Page: 387
Publisher DOI: 10.1016/j.jbiosc.2024.01.016
Abstract: The adjunct product with enzymatic activity from Aspergillus oryzae is beneficial for flavor enrichment in the ripened cheese. However, an excessive lipolytic reaction leads to the release of volatile free fatty acids. Accordingly, a strong offflavor (i.e., rancidity) has been detected when A. oryzae AHU 7139 is used. To identify the rancidity -related lipase from this strain, we evaluated the substrate specificity and lipase distribution using five mutants cultured on a whey -based solid medium under different initial pH conditions. The results showed a higher diacylglycerol lipase activity than triacylglycerol lipase activity. Moreover, an initial pH of 6.5 for the culture resulted in higher lipolytic activity than a pH of 4.0, and most of the activity was found in the extracellular fraction. Based on the gene expression analysis by realtime polymerase chain reaction and location and substrate specificity, five genes (No. 1, No. 19, mdlB, tglA, and cutL) were selected among 25 annotated lipase genes to identify the respective knockout strains. Because DtglA and DmdlB showed an outstanding involvement in the release of free fatty acids, these strains were applied to in vitro cheese curd experiments. In conclusion, we posit that triacylglycerol lipase (TglA) plays a key role as the trigger of rancidity and the resulting diglycerides have to be exposed to diacylglycerol lipase (MdlB) to stimulate rancidity in cheese made with A. oryzae AHU 7139. This finding could help screen suitable A. oryzae strains as cheese adjuncts to prevent the generation of the rancid -off flavor. (c) 2024, The Society for Biotechnology, Japan. All rights reserved.
Rights: © <2024>. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
Type: article (author version)
Appears in Collections:北方生物圏フィールド科学センター (Field Science Center for Northern Biosphere) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 玖村 朗人

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